Asian BBQ Lamb Ribs

Asian BBQ Lamb Ribs recipe
Photo by Meg Baggott / Food Styling by Katherine Rosen

Recipe courtesy Meat Market, multiple locations, Miami

Tannic with red- and black-fruit flavors, it’s easy to see why Cabernet Sauvignon is a favorite wine of the food world. Paired with these hearty lamb ribs covered in a sweet yet slightly spicy sauce, you’re sure to have a crowd-pleaser.

Why it works: Pairing Cabernet Sauvignon and a sweet sauce with a kick may not be an obvious choice, but lighter styles with less oak influences will enhance the spice of the dish and keep pace with heartier lamb.

10 Foods Made to Pair with Cabernet Sauvignon


Ingredients for the Lamb Ribs
  • ¾ cup kosher salt
  • ¼ cup smoked paprika
  • ¼ cup crushed red pepper flakes
  • ½ cup Herbs De Provence
  • ½ cup El Toro Chili Powder
  • ½ cup granulated garlic
  • ¼ cup ground chili mix (ancho, chipotle)
  • 6 pounds lamb ribs
Ingredients for Sauce
  • 16 ounces hoisin sauce
  • ½ cup rice wine vinegar
  • ¼ cup mirin
  • ⅓ cup sweet chili sauce
  • 1 ounce sriracha
  • Chopped peanuts, for garnish
Directions for Ribs and Sauce

Combine salt, paprika, pepper flakes, herbs, chili powder, garlic and chili in a small bowl. Mix until well combined. Coat lamb ribs with seasoning. Place in pan, and refrigerate 4–6 hours. Preheat oven to 275°F. Remove ribs from refrigerator. Add a little water to the pan, and cover with foil. Cook for 3–4 hours, depending on thickness of ribs. Remove ribs from pan and place on sheet tray. Once ribs are cool (but not cold), section into individual chops.

Place hoisin, vinegar, mirin, chili sauce and sriracha into a blender, and mix well. To finish: Toss ribs in sauce and plate. Garnished with chopped peanuts, if desired. Serves 6.

Pair It

Sans Wine Co 2017 Soda Pop Vineyard Cabernet Sauvignon (Napa Valley); $25, 90 points. This is more than likely the first vineyard-designate of this variety that’s been put in a can—the size of the can the equivalent of half a standard glass bottle. It works in the way a white or lighter style red would, laying low on the tannin and oak (there’s actually zero oak, the wine fermented and aged in stainless steel) and preferring to effuse a fruity essence that refreshes. —Virginie Boone

Published on December 29, 2018
About the Author
Alexis Korman
Contributing Editor

Currently based in New Orleans, Korman joined Wine Enthusiast as an editor in 2010 and has been authoring trends-driven travel, wine, cocktail and food content for over a decade, including work for publications like New York Magazine,, The Travel Channel, Premier Traveler, Time Out New York, Chicago Tribune and amNY. In addition to her role with Wine Enthusiast, she’s a short fiction writer, and is co-founder of Big Easy ‘Bucha—an artisanal kombucha beverage company that gives back to food charities in New Orleans. Email:

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